Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda
This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the presen...
| Main Authors: | , , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
MDPI
2017
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/82850 |
| _version_ | 1855530047540035584 |
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| author | Glahn, Raymond P. Tako, Elad Hart, Jonathan J. Haas, Jere D. Lung'aho, Mercy G. Beebe, Stephen E. |
| author_browse | Beebe, Stephen E. Glahn, Raymond P. Haas, Jere D. Hart, Jonathan J. Lung'aho, Mercy G. Tako, Elad |
| author_facet | Glahn, Raymond P. Tako, Elad Hart, Jonathan J. Haas, Jere D. Lung'aho, Mercy G. Beebe, Stephen E. |
| author_sort | Glahn, Raymond P. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the present study was to demonstrate how the Caco-2 cell bioassay for Fe bioavailability can be utilized to assess the nutritional quality of Fe in such varieties and how they may interact with diets and meal plans of experimental studies. Furthermore, experiments were also conducted to directly compare this in vitro approach with specific human absorption studies of these Fe biofortified beans. The results show that other foods consumed with beans, such as rice, can negatively affect Fe bioavailability whereas potato may enhance the Fe absorption when consumed with beans. The results also suggest that the extrinsic labelling approach to measuring human Fe absorption can be flawed and thus provide misleading information. Overall, the results provide evidence that the Caco-2 cell bioassay represents an effective approach to evaluate the nutritional quality of Fe-biofortified beans, both separate from and within a targeted diet or meal plan. |
| format | Journal Article |
| id | CGSpace82850 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | CGSpace828502025-03-13T09:44:33Z Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda Glahn, Raymond P. Tako, Elad Hart, Jonathan J. Haas, Jere D. Lung'aho, Mercy G. Beebe, Stephen E. phaseolus vulgaris food enrichment food fortification bioavailability iron zinc enriquecimiento de los alimentos fortificación de alimentos hierro cinc biodisponibilidad This paper represents a series of in vitro iron (Fe) bioavailability experiments, Fe content analysis and polyphenolic profile of the first generation of Fe biofortified beans (Phaseolus vulgaris) selected for human trials in Rwanda and released to farmers of that region. The objective of the present study was to demonstrate how the Caco-2 cell bioassay for Fe bioavailability can be utilized to assess the nutritional quality of Fe in such varieties and how they may interact with diets and meal plans of experimental studies. Furthermore, experiments were also conducted to directly compare this in vitro approach with specific human absorption studies of these Fe biofortified beans. The results show that other foods consumed with beans, such as rice, can negatively affect Fe bioavailability whereas potato may enhance the Fe absorption when consumed with beans. The results also suggest that the extrinsic labelling approach to measuring human Fe absorption can be flawed and thus provide misleading information. Overall, the results provide evidence that the Caco-2 cell bioassay represents an effective approach to evaluate the nutritional quality of Fe-biofortified beans, both separate from and within a targeted diet or meal plan. 2017-07-21 2017-07-21T16:15:32Z 2017-07-21T16:15:32Z Journal Article https://hdl.handle.net/10568/82850 en Open Access MDPI Glahn, Raymond; Tako, Elad; Hart, Jonathan; Haas, Jere; Lung’aho, Mercy; Beebe, Steve. 2017. Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda . Nutrients 9(7): 787. |
| spellingShingle | phaseolus vulgaris food enrichment food fortification bioavailability iron zinc enriquecimiento de los alimentos fortificación de alimentos hierro cinc biodisponibilidad Glahn, Raymond P. Tako, Elad Hart, Jonathan J. Haas, Jere D. Lung'aho, Mercy G. Beebe, Stephen E. Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda |
| title | Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda |
| title_full | Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda |
| title_fullStr | Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda |
| title_full_unstemmed | Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda |
| title_short | Iron Bioavailability Studies of the First Generation of Iron-Biofortified Beans Released in Rwanda |
| title_sort | iron bioavailability studies of the first generation of iron biofortified beans released in rwanda |
| topic | phaseolus vulgaris food enrichment food fortification bioavailability iron zinc enriquecimiento de los alimentos fortificación de alimentos hierro cinc biodisponibilidad |
| url | https://hdl.handle.net/10568/82850 |
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